TOAD IN THE HOLE

Yorkshire Pudding Batter

Fabulous traditional English pub grub and a staple in our family and friends lives, light crispy Yorkshire pudding with outdoor reared Cumberland sausage from Cumberland in Cumbria just below Scotland that are flavoured with herbs and spices but predominantly with pepper.  Served with creamy buttery mashed potatoes, a ratio of 250g of butter to 1 kg of potatoes and 150ml double cream, yes that’s right and finished off with a caramelised onion gravy.  A wonderful dinner loved by everyone.

Prep time 20 minutes / Resting time 1 hour / Cooking time 45 minutes

Ingredients

(serves 4-6)

The Yorkshire Batter

200g plain flour

200g eggs

200g milk

1 large pinch of sea salt and white pepper

Toad in the Hole Sausages

12 Cumberland sausages (herby peppery)

3 tbsp of beef dipping

Gravy

1 glug olive oil

1 tbsp butter

2 large spanish onions sliced

1 ltr chicken stock

300ml Maderia or apple cider

50g butter

1 tbsp heaped Branson pickle or HP sauce

Best Ever Mashed Potatoes

1 kg floury potatoes, Maris piper or Yukon gold

250g salted butter

150ml double cream

15ml apple cider vinegar

Salt and pepper

The Batter & Sausages

Make the batter first, I like to leave my batter to rest on the side at room temperature for at least half an hour and up to 4 hours.  Alternatively make the batter the day before and leave in the fridge to rest overnight, bring out 1 hour before cooking and just give a quick whisk.  Pre heat your oven to 200 degrees C, place you sausages in a roasting tin with the beef dripping and pop in the oven for 15 minutes, at this point turn up the heat to 220 degrees C for five minutes, then really quickly open the oven door and pour the batter in to the roasting tin around the sausages, do this as fast as you can and pop back in the oven, I have got this down to 20 seconds, but don't rush and burn yourself!  

Leave the oven at 220 for five more minutes then turn back to 200 degrees C, for the last 15 minutes of cooking time.  This is not totally neccessary and if you are not in the kitchen during the cook or have to divide your time with the family, then just keep the oven at 200 degrees at all time.  The reason I pop the heat up is I find I can get a better rise in the batter.

Under no circumstances, well apart from burning the house down, do NOT open the oven door until the final 3 minutes of cooking time is up, at this point just open the oven door very slightly, this old little tip ensures a crispy Yorkshire crunch.  Serve immediately with the onion gravy and gorgeous buttery mashed potatoes.

Mashed Potatoes 

Put your peeled and quartered potatoes in a large saucepan of water, add a good pinch of salt and bring to a rolling simmer cook until fork tender, drain and leave to steam dry in the colander for 5 minutes, season with salt and pepper, add the pack of butter and cream to the pan and gently melt the butter, take off the heat, add the potatoes and apple cider vinegar, mash to your choice of smooth or with lumps, my family like lumpy and I’m a smooth girl!

The Gravy

Meanwhile to make a fabulous gravy, gently pan fry the onions in the oil and butter for 20 minutes until soft and caramelised take of the heat and leave to one side, bring the stock up to a rolling boil and reduce by half, add the Maderia and reduce by 1/3, now whisk in the butter on a lower heat.  If you want to thicken the stock gravy further add a little cornflour slurry and start by adding a small amount at first, whisk and cook for a few minutes before deciding to thicken further or not.  Taste and season with salt and pepper or more butter and add to the onions pan, keep warm until needed.